期刊名称：Jurnal Teknologi Lingkungan Universitas Trisakti
印刷版ISSN：1829-6572
出版年度：2009
卷号：4
期号：4
页码：pp. 101-106
语种：English
出版社：Jurnal Teknologi Lingkungan Universitas Trisakti
摘要：Normal 0 false false false IN X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Utilize shrimp waste to be edible coating to reduce environmental pollution . Devisal obtained from Fisheries sector come from shrimp export were 125.596 ton at 2007 [3]. Shrimp produce 65%-85% waste. Researches to utilize shrimp waste to be chitosan as “edible coating” were done. Chitosan Processing were drying, destroying, demineralization, neutralization, deproteination, neutralization, deasetilization, neutralization and drying. Shrimp shell produce15% chitosan with water content 5,56%, ash content 0,86% and deasetilalization degree 90%. Chitosan were applied on salted boiled fish with concentration 0% and 1,2%. The result show organoleptic value of Salted boiled fish without and with chitosan (0% and 0,25%) were 7,93 and 7,98 and TPC value were 2,4 x 10 3 and 4,5 x 10 3 . This research show chitosan from shrimp shell could be “edible coating” to pursue microbial growth and to increase self life fisheries product. Abstract in Bahasa Indonesia: Normal 0 false false false IN X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Devisa yang diperoleh dari sektor perikanan 34% berasal dari ekspor udang sebesar 125.596 ton pada tahun 2007 [3]. Produksi udang menghasilkan limbah + 65%-85% dari berat udang. Penelitian untuk memanfaatkan limbah kulit udang menjadi chitosan sebagai “Edible Coating” telah dilakukan melalui proses : pengeringan, penghancuran, demineralisasai, netralisasi, deproteinas, netralisasi, deasetilasi, netralisasi dan pengeringan. Rendemen chitosan yang dihasilkan 15 % dengan kadar air 5,56%; kadar abu 0,86%; derajat deasetilasi 90%. Chitosan diaplikasikan pada ikan pindang digunakan konsentrasi : 0% dan 0,25 %. Dari hasil “ Edible Coating” pada ikan pindang menunjukkan nilai rata-rata organoleptik dengan dan tanpa chitosan adalah : 7,93 dan 7,98 dan nilai TPC masing-masing 2,4 x 10 3 dan 4,5 x 10 3 menunjukkan perbedaan yang sangat nyata pada taraf uji 1%. Dari hasil Penelitian menunjukkan chitosan dari kulit udang bisa menjadi “edible coating” untuk menghambat pertumbuhan bakteri dan menambah daya awet produk perikanan.
